Does anyone have old canning recipies for jellys that are sealed with Paraffin?

Question

I was wondering if anyone still had recipies like that from old canning books or something. If not it's ok! Thanks guys!

Answer 1

I still use paraffin wax to seal jellies and jams if I don't have sealable lids that fit the jars. The recipes for many jellies are right on the boxes of pectin. Once the hot jelly/jam is poured into the jar, cover immediately with 1/2 inch or so of melted paraffin. Keep in a cool, dark place.

Answer 2

Paraffin can be used to seal the jar for any jam/jelly recipe. There were no special recipes for the procedure. You simply melt the paraffin and pour it on top of the jelly. The procedure has been demonstrated to be unsafe.

The National Center for Home Food Preservation (A USDA/FSIS sponsored site) does not recommend the procedure. The paraffin shrinks when it cools thereby providing an avenue for yeast and bacteria to enter the jelly. Further, the jelly can seep by the paraffin and attract insects and mice. Even if the jelly has not seep by the paraffin the aroma can and mice can detect it and will make short work of the paraffin. Many insects have mouth parts stout enough that can excavate the paraffin.

http://www.uga.edu/nchfp/publications/uga/uga_processing_j_j.pdf

http://www.uga.edu/nchfp/how/can_07/prep_jam_jelly.html

Answer 3

Use the recipes that are included in the Sure Jel box. Pour your jelly (or jam) into your clean hot jars. As soon as you're done filling the jars, cover with about 1/4" melted paraffin. Let jars sit in place until wax sets up.

I use an old coffee can that I've bent a "pour spout" into the top edge. I melt the wax in it, then use a pot holder to hold the can while pouring the wax onto the jelly or jam.

Answer 4

Believe it or not, there are usually canning recipes on the box of paraffin. Paraffin is found right there with the rest of the canning supplies. I used to buy it all the time for candle making projects.